DirectionsPreparation:15min › Cook:20min › Ready in:35min

Heat avocado oil in a large skillet or wok over medium-high heat. Stir fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.

Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Cook's Note:

Use olive oil in place of avocado oil; use sugar substitute if you don't eat sugar.

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Reviews and RatingsGlobal Ratings:

(34)

Reviews in English (22)

This recipe is incredible, but I did change some things. I made it with 1 lb. of shrimp and YUM!!!! I used olive oil instead of avocado oil, 1 packet of Truvia instead of sugar, I used green onions with the bigger bulbs and added sliced mushrooms, roughly chopped baby bok choy and the broccoli. It was so delicious that my husband wanted it again tonight! Tonight, I made a double batch because my 10 year old son was home. He loved it and asked me to get him a Thermos so that he can take it to school for lunch lol. This will be a regular in our house. (Side note: I think A Taste of Thai coconut milk is my new favorite! It has so much more coconut flavor than my usual brand)
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20 Feb 2015
(Review from Allrecipes USA and Canada)

J

by JAR

7

I was only cooking for myself, so I did half of everything. I had a cup of coconut milk, Three tsp of lime juice, 2 tsp of fish sauce, tsp red curry paste, tsp of ground ginger, and sprinkled garlic powder heavily on top. I didnt have oyster sauce but it worked great with out it.
I served it with tilapia and 8 shrimp over brown rice. This was delish!!
Thanks for the recipe!
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18 Apr 2013
(Review from Allrecipes USA and Canada)